Best Nutty Chicken Curry Recipes

NUTTY CHICKEN CURRY

Nutty chicken curry image

Fast and flavoursome, this creamy chicken curry is ready in under 20 minutes

Provided by Good Food team

Time 18m

Number Of Ingredients 9

Ingredients

1 large red chilli , deseeded
½ a finger-length piece fresh root ginger , roughly chopped
1 fat garlic clove
small bunch coriander , stalks roughly chopped
1 tbsp sunflower oil
4 skinless chicken breasts , cut into chunks
5 tbsp peanut butter
150ml chicken stock
200g tub Greek yogurt

Steps:

Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Nutrition Facts : Calories 358 calories, Fat 18.9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.66 milligram of sodium

NUTTY CHICKEN CURRY

Nutty Chicken Curry image

Make and share this Nutty Chicken Curry recipe from Food.com.

Provided by Panda Rose

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
2 small onions, finely chopped
salt
1 1/2 cm piece fresh ginger, finely chopped
1 large garlic clove, crushed
2 green chilies, deseeded and finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
675 g chicken breasts
3 cardamom pods
1 (400 ml) tin coconut milk
200 ml chicken stock
110 g cashew nuts
2 -3 tablespoons sour cream

Steps:

Fry the onions and salt together gently until soft.
Add the ginger, garlic chillies coriander, cumin and turmeric and cook for another minute.
Cut the chicken into strips, bruise the cardamom pods and add to the pan.
Stir in the coconut milk and stock. Bring to the boil and simmer for 10 minutes.
Lightly toast the cashew nuts in a dry frying pan. Add the sour cream and serve.

Nutrition Facts : Calories 767.7, Fat 58.9, SaturatedFat 28, Cholesterol 112.6, Sodium 377.5, Carbohydrate 20.4, Fiber 2.1, Sugar 5.1, Protein 43.9